Brussels sprouts (Latin Brassica oleracea var. Gemmifera) is a type of white cabbage from the Cabbage genus of the Cruciferous (Cabbage) family. In the wild, Brussels sprouts are not found. The ancestor of this variety is considered to be leafy cabbage, which grows naturally in the Mediterranean and was introduced into cultivation in ancient times. Brussels sprouts were bred in Belgium, and it was in honor of the Brussels gardeners that Karl Linnaeus named this variety of cabbage. Then she gradually gained popularity throughout Western Europe - France, Germany, Holland ...
Pion-shaped aster, it can be clearly seen in the photo, it is decorative and long flowering. When all the flowers have already been killed by the first frosts, the flower beds with asters continue to delight with their multicolor.
The color palette of peony asters is varied:
- white and pink
- burgundy and purple
- yellow and pale lilac.
The flower has a well-developed root system. Stems are sessile and erect. The bushes are of medium height, depending on the variety, 40-70 cm. They branch slightly, therefore they retain the shape of the column. Flowering is long, the bright caps of the peony aster delight flower growers with their beauty from mid-summer to the end of September. In the southern regions, blooming asters can be seen in October.
Aster flowers are peony-shaped. The inflorescence is a terry basket with reed petals directed towards the center, so the flower looks like a multi-colored ball. The outer elements of peony asters are long and straight, all subsequent ones decrease not only in length, but also in width with each row. The middle of the flower is attractive yellow. The basket can have a different diameter depending on the variety, the largest specimens reach 15 cm.
There are many varieties of peony asters, for which you need to thank the breeders. Experienced gardeners note that it is better for beginners to start with the most popular varieties that are less demanding in care:
Ornamental cabbage is distinguished by its unpretentiousness. She perfectly tolerates frost, lack of sunlight and transplants. The culture is grown in two ways: by sowing grains in open ground or for seedlings at home. It should be noted that cabbage acquires its decorative qualities only in the second half of summer, starting in August. That is why many farmers prefer to grow a vegetable by seedlings or in the backyard, replanting it to a flower bed after acquiring decorativeness.
Sowing seed into the ground
Sowing ornamental cabbage outdoors is recommended in April - mid-May, depending on weather conditions. The sowing time of the crop should coincide with the sowing of radish seeds. Plant grains are sown in holes at a distance of 7-10 cm from each other. The seeding depth is not more than 1.5 cm. After sowing, the ridges should be watered and covered with polyethylene. When overgrowth appears, the protective material should be lifted onto arcs. After a month, young plants can be dived to a permanent place of growth. In some cases, ornamental cabbage is grown in the backyard before "flowering".
The classic seedling method is also great for ornamental cabbage. In this case, the planting of ornamental cabbage begins in mid-March. Sow the grains of the culture in separate containers. Soil for filling containers can be prepared by mixing garden soil with sand and peat. It is possible to remove the larvae of possible pests in the soil by heating it in an oven or spilling it with a solution of potassium permanganate.
In each container filled with nutrient soil, 2 seeds should be placed at a depth of 1 cm. To maintain the best microclimate, crops should be covered with plastic wrap or glass. The temperature for the cultivation of seedlings must be maintained at a level of + 18- + 20 0 С. The appearance of the first shoots in favorable conditions begins in 2-3 days, after which the protective material should be removed and the containers installed in a room with a temperature not higher than +16 0 С. seedlings are thinned out, leaving only one strongest sprout in the pot.
Watering young ornamental cabbage in pots should be done as the soil dries up. At the same time, increased soil moisture can provoke the development of a fungal disease - black leg. For its prevention, in addition to regular moderate watering, ash dusting of the earth is used.
Planting ornamental cabbage and caring for it is not particularly difficult. During the growing season, the plant can be transplanted several times to different places. So, home seedlings should be dived into open ground with the appearance of 3-4 true leaves. You can dive cabbage directly on a flower bed or on a garden bed for temporary cultivation. When planting plants, the distance between the seedlings should be at least 20 cm.
The soil for growing cabbage can be any, but it is preferable to use loam and sandy loam with a high organic content. The acidity of the earth should be low. To do this, dolomite flour, slaked lime or wood ash can be added to the soil.
Ornamental cabbage is especially demanding on moisture, therefore, the plants in the garden should be watered regularly and abundantly, preventing the soil from drying out. The culture is also demanding for feeding. To fertilize a vegetable, you can use organic or mineral complex fertilizers containing nitrogen, phosphorus, potassium. For the entire growing season, plants can be fertilized 3-5 times, depending on the fertility of the soil. The interval between dressings should not be less than 10 days.
You can find out some other nuances about growing ornamental cabbage by watching the video:
The energy devoted to growing and caring for ornamental cabbage can be wasted if pests attack the vegetable. These include slugs and caterpillars. In order for them not to spoil the beautiful leaves, they should be dealt with by mulching the soil with coniferous paws. Spreading ash on the root area of the land is also a preventive measure in the fight against slugs.
You can scare off the caterpillar butterfly with the help of superphosphate. This substance is diluted in water in a ratio of 1: 100 and used for spraying plants. This procedure must be performed every time after watering or rain.
Chervil does not like very wet soil. In the shade and in the cold, it may not deteriorate. This plant will ripen quickly. In the photo you can see what the chervil looks like. Growing chervil will not cause problems. This plant is unpretentious and develops very quickly. Chervil is also called French parsley, and this has an explanation, it is similar in taste and shape to ordinary parsley. Among the people, the plant received names such as zhurnitsa, kerbel, snacks, kupyr. Chervil openwork maintains the germination of its seeds for four years.
In order for fresh greens to grow constantly, it is necessary to start sowing seeds in early spring and continue sowing until June every two weeks. In a moderately shaded area, it is necessary to sow openwork chervil and to a depth of approximately one centimeter. After two weeks, the plant begins to sprout. If the grass grows too densely, then it is thinned out, the flower-bearing stems are cut to improve the yield. The distance between thinned plants should be about 15 cm. Also, the openwork chervil grows among shrubs, in light forests, on slopes where there is a lot of grass and sunlight.
Neutral and slightly alkaline soils are preferred by this plant. The southern part of Russia and Western Asia are considered the birthplace of chervil. Openwork chervil can be found anywhere in Europe, Iran, Iraq, Central Asia, Turkey. In the Rostov region and in the Krasnodar Territory, you can find openwork chervil. This plant looks like a poisonous hemlock herb, so you need to pick it very carefully. And for those who do not know at all how to distinguish wild chervil from poisonous grass, it is better to give it up altogether. In the photo you can compare what a wild chervil and a poisonous hemlock look like.
How to plant and grow?
After sowing the seeds, two months later, the plant is harvested for medicines. During this period, it reaches a height of up to 10 cm and mass flowering begins. Essential oils in the seed make up 30 percent. It contains a wide variety of mineral, bitter substances, rutin, provitamin A, vitamin C, glycosides, carotene, anethole is the main component. The use of chervil for health-improving purposes cleanses the blood, has a good effect on digestion, lowers pressure, improves appetite, tones up.
If there are liver diseases, then the use of chervil will help to heal the liver, since this plant contains a lot of protein and vitamin C, they stimulate the liver. As an expectorant, this plant was popularly used by the people, and it also helps well with intestinal disorders due to its astringent properties. For diseases of the bladder, liver and kidneys, the seeds of this plant were used. This plant is included in the diet.
Turnip chervil can be eaten both fried and raw. Vitamin cheeses and salads can be prepared using this type, it can also be harvested for the winter, because it is in the winter that the human body lacks vitamins and nutrients, and since this annual plant contains a lot of useful things, it will be very useful in winter. It has a turnip chervil with a subtle smell of anise, and tastes like parsnips. With condiments such as cloves and thyme, chervil is undesirable. It goes well with tarragon, onion, parsley. Kupyr is used not only for treatment and cooking, but also for getting rid of insects. If insects often appear in the house, then you can easily get rid of them with the help of chervil. Its smell, insects do not tolerate, and therefore will leave this place.
A decoction is prepared from the leaves, which is used to relieve inflammation and tension from the eyes. Fresh plant juice helps well if the glands or lymph nodes are enlarged. You can make gruel from the leaves or lubricate skin rashes, eczema, furunculosis, bruises with fresh juice. Very good tea with chervil helps with forgetfulness, calming the nervous system, depression. And if the plant is taken correctly, then you can get rid of those extra pounds. To do this, four times a day before meals, you need to take half a glass of a special infusion. It consists of two tablespoons of chopped chervil herb and two tablespoons of boiling water, it must be infused for one hour. It is also worth remembering that fresh chervil leaves are a natural aphrodisiac. 50 drops per half a glass of fresh juice water should be used 3 times a day before meals for 15 minutes, with fever and dry cough, it cleans the respiratory tract well and can relieve dizziness.
To be healthy, Russian peasants drank wine from chervil; they also used tinctures from this plant. The plant grew in all ravines, so they did not have to sow it on purpose, they collected wild chervil and made medicines and spicy seasonings from it.
Chervil also found its place in cooking. It has long been used as a spice in French cuisine. Fin-erb is a classic French herbal blend with chervil leaves. Fragrant mixtures of herbs are made with it to add to various dishes. As a spice, it goes well with tomatoes, potatoes, salad and many other vegetables and dishes. The flavor of other herbs and spices in the dish is enhanced by the chervil. Chervil roots and leaves are suitable for many dishes as a spice. The aromatic properties of this plant are lost on drying, and dry it is mixed with other spices and herbs. Fresh chervil root is used for soups, salads, sauces.
A piquant note is added to the flavor of chervil in various dishes. For pasta, grills, egg dishes, for adding to sandwiches and sandwiches, fried fish in North America, it is very popular to use ground chervil. Omelets, meat in any form, fried potatoes with cheese will get a delicious taste if you add a special chervil sauce to them. It is prepared from mustard, sour cream, vegetable oil, chervil leaves, eggs; when you mix these ingredients, you get a very tasty sauce.
Back in the 3rd century BC, the Romans and Greeks used tracery chervil for soups, salads, sauces. Since there are a lot of useful substances and there is a delicate aroma of anise, the plant is an indispensable spice in cooking today. During heat treatment and drying, chervil leaves lose their taste and aroma; for this reason, it is served fresh with various dishes. A few minutes before cooking, the greens are placed in a hot dish. Also, with the help of chervil, you can flavor vinegar, prepare green oil.
Dishes such as grilled poultry, fish dishes, pilaf, okroshka, potatoes, mushrooms, meat dishes, eggs, chicken broth will be very tasty and will get a piquant aftertaste when fresh chervil leaves are added to them. Cheeses, curd spreads, butter will have a spicy taste and delicate aroma if you add chervil to them. Chervil flavors any sauces excellently. Thus, this plant can be used in various fields.
Diseases and pests
The Bushy variety has a strong immunity to various fungal diseases characteristic of dill, in particular to powdery mildew. Therefore, preventive spraying is not necessary. It is better to carry out a disinfectant treatment of the seeds.
Sometimes bushy dill is sown in winter for an early harvest. The grown bushes are stronger, as the seed has been stratified in the frozen ground.
Treatment with biostimulants has a positive effect on the immunity of plants. You can use both folk remedies and chemicals.